Crispy Mummy Jalapeño Poppers Wrapped in Crescent Dough Easy Halloween Snack Recipe
These crispy mummy jalapeño poppers wrapped in crescent dough are a quick, spooky snack perfect for Halloween parties. They combine a crunchy, buttery dough with a melty, spicy cheese filling for a crowd-pleasing appetizer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 poppers 1x
- Category: Appetizer
- Cuisine: American
Ingredients
- 8 fresh medium-sized jalapeños, sliced in half and seeded
- 8 ounces (225 grams) cream cheese, softened
- 1 cup (100 grams) shredded cheddar cheese
- 1 (8-ounce) can refrigerated crescent roll dough
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
- Salt and pepper to taste
- Small pieces of black olives or whole peppercorns for mummy eyes (optional)
- Cooking spray or melted butter for greasing and brushing
Instructions
- Preheat oven to 375°F (190°C) and line a 9×13-inch baking sheet with parchment paper or a silicone baking mat.
- Slice each jalapeño in half lengthwise and remove seeds and membranes to reduce heat if desired.
- In a mixing bowl, combine softened cream cheese, shredded cheddar cheese, garlic powder, smoked paprika, salt, and pepper until smooth and well blended.
- Fill each jalapeño half generously with the cheese mixture.
- Unroll crescent dough and separate into triangles. Slice each triangle into thin ¼-inch strips.
- Wrap each stuffed jalapeño with dough strips loosely in a crisscross pattern to resemble mummy bandages, leaving a small gap near the top for eyes. Tuck ends underneath to secure.
- Press small black olive pieces or peppercorns into the exposed cheese near the top for eyes.
- Place wrapped poppers on the prepared baking sheet about 1 inch apart.
- Lightly brush poppers with melted butter or cooking spray for a golden finish.
- Bake for 18-22 minutes until crescent dough is golden brown and cheese is bubbly.
- Let cool for 5 minutes before serving.
Notes
If dough browns too quickly, cover poppers loosely with foil halfway through baking. Preheating the baking sheet helps crisp the bottoms faster. Let poppers cool before serving to avoid molten cheese burns. For less heat, remove all seeds and membranes or use mini sweet peppers. Can be baked in an air fryer at 375°F for about 10 minutes. Store leftovers in an airtight container in the fridge up to 3 days; reheat in oven at 350°F for 8-10 minutes to retain crispiness.
Nutrition
- Serving Size: 1 popper
- Calories: 110
- Fat: 8
- Carbohydrates: 7
- Protein: 3
Keywords: jalapeño poppers, Halloween snack, crescent dough, spicy appetizer, mummy poppers, easy party food